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Old 03-11-2009, 01:27 PM   #11
Jan 2008
New Haven, CT
Posts: 343
Liked 5 Times on 5 Posts

Been cooking up some spent grain bread each batch I brew. I really enjoy doing this! Each loaf comes out a lil different depending on the grains, its a lot of fun!

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Old 05-18-2009, 04:55 PM   #12
Feb 2009
Cleveland-ish, OH
Posts: 30
Liked 4 Times on 2 Posts

Hey! Great thread here. Inspired me to try my own take on baking with spent grains. I used spent grains from my recent attempt at cloning Deschutes Mirror Pond.

Here are my results:

And here's my take on a recipe:

3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal

Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.

Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.

Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).

After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.

Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.

Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.

After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.

Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.

Yum! This thread got me going, so thanks for the inspiration.

Making beers I like to drink.

"An expert is a person who has made all the mistakes that can be made in a very narrow field." -Niels Bohr, Danish Physicist and Nobel Prize Winner
On Deck: Hefeweizen (PM)
Aging/Bottled: Deschutes Mirror Pond Clone (PM)
Drinking: Victory Hop Devil Clone (PM)

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Old 05-18-2009, 05:51 PM   #13
Chad's Avatar
Sep 2007
Apex, NC
Posts: 1,028
Liked 11 Times on 10 Posts

Here's another recipe for spent grain bread. It's a little more involved but the depth of flavor is well worth it. This is my adaptation of Peter Reinhart's recipe in Whole Grain Breads.

Spent Grain Bread

Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks

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Old 06-09-2009, 01:06 PM   #14
May 2009
Morrisville, NC
Posts: 311
Liked 2 Times on 2 Posts

I made this last night and it turned out awesome. I used grains from a partial mash so they were a little sweeter than AG spent grains. Still good.

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Old 06-09-2009, 01:10 PM   #15
Jun 2009
DC Metro - Metro Blows Even Without Catoe
Posts: 67

Might as well use some beer. I threw in about a half cup of 2-row into this recipe. Also a good way of getting rid of that can of PBR that has been sitting in the back of your fridge.

Cooking spray
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces lager beer
2 tablespoons olive oil
Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

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Old 06-28-2009, 08:26 PM   #16
Mar 2009
Posts: 502
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I just followed sfbayjay's recipe, cept I used a pale ale and the grains from my EdWorts Haus Ale.


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Old 07-06-2009, 01:53 AM   #17
Mar 2009
Posts: 368
Liked 1 Times on 1 Posts

Brian's wife here- That picture looks so good that if we didn't make beer, I would make it, just to make the bread! Amazing job. Trying it on Monday! Thanks

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Old 03-19-2010, 04:45 PM   #18
Jan 2010
Fargo, ND
Posts: 220

I tried this recipe and the middle stayed gooey even after 90 minutes of baking...

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Old 03-28-2010, 03:32 AM   #19
zman's Avatar
Apr 2008
Posts: 2,647
Liked 21 Times on 21 Posts

SWMBO is making Beer Bread now with the spent grains of a 2 Hearted PC clone...Her last loaves with the grain from an AB clone was fantastic...I am getting hungry thinking about it

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Old 03-28-2010, 02:15 PM   #20
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
Liked 37 Times on 37 Posts

Originally Posted by zman View Post
SWMBO is making Beer Bread now with the spent grains of a 2 Hearted PC clone...Her last loaves with the grain from an AB clone was fantastic...I am getting hungry thinking about it
What a coincidence, I'm making my first batch of spent grain bread right now...also from a 2-Hearted clone I brewed yesterday. Maybe I should have saved some of the Bell's yeast for it, it was a washed cake so I had plenty.
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

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